1 - Inspection
Sep 2, 2026
Official score: 87.5 · Understand this area’s scale
13 recorded violations
Official wording
PIC Present; demonstrates knowledge; & performs duties
Inspector’s notes
Observed food handlers with limited knowledge of proper cooling; bare hand contact with ready to eat food; bare hand contact; handwashing; etc. Per conversation with PIC chickens are being store at his home in a freeze and then transported to the establishment. 2-103.11(A-P) - PIC Duties - Pf A)Operations not conducted in home or room used for living/sleeping B)Unnecessary PERSONS not in kitchen except for brief visits C)All PERSONS in the kitchen comply with Food Code D)EMPLOYEES wash hands H)Proper cooling; routine monitoring I)Proper cold holding temps; routine monitoring M)No bare hand contact on RTE FOOD without prior approval N)EMPLOYEES trained in FOOD safety & FOOD allergy awareness CDI: REHS reviewed the above items are the role of the PIC.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Hands clean & properly washed
Inspector’s notes
Observed food handler handling raw beef and continued to handle utensils and food contact surfaces. 2-301.14 When to wash - P Food employees shall wash hands immediately before engaging in food prep or working with clean utensils and: (F) During FOOD preparation; as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves for working with FOOD; and (I) After engaging in other activities that contaminate the hands. CDI: REHS directed the food handler to wash hands after handling raw meat before handling other items to prevent cross contamination when changing task.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
No bare hand contact with RTE foods or pre- approved alternate procedure properly followed
Inspector’s notes
3-301.11(B) Observed PIC sprinkle garnish on plated food with bare hand. Except when washing produce or when the food will be heated to at least 145F or when the facility has received prior approval; food employees may not contact ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue; spatulas; tongs; SINGLE-USE gloves; or dispensing equipment. P CDI: PIC voluntairly discarded plate and remade plate.
In plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
More about employee hygiene or health policy issuesOfficial wording
Required records available: shellstock tags; parasite destruction
Inspector’s notes
Observed tilapia with out a parisite destruction documentation being used to make ceviche. 3-402.12 Records; Creation and Retention Pf If raw or partially cooked FISH are served or sold in READY-TO-EAT form; (A) If the fish are frozen on site; the PIC shall record the freezing temperature and time of the FISH and shall retain the records for 90 calendar days beyond the time of service or sale or (B) If the FISH are frozen by a supplier; a written agreement or statement from the supplier stipulating that the FISH supplied are frozen to a temperature and for a time specified under 3 402.11 is obtained or (C) If the FISH are farm raised; a written statement from the supplier or aquaculturist stipulating that the FISH were raised in net pens or land-based operations and fed pelleted or parasite free food shall be obtained and retained for 90 calendar days beyond the time of service or sale of the FISH. Ceviche shall not be sold until approved fish is available. Verification Require within 10 days.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Proper cooling time & temperatures
Inspector’s notes
Observed rice at 70oF after cooling for 3 hours and 45 minutes. Sweet potatoes were temping between 42 and 80oF and have been cooling since 11:30am 3-501.14(A) Cooked TCS FOOD shall be cooled from 135F to 70F within 2 hours and from 135F to 41F or less within a total of 6 hours. P CDI: PIC voluntarily discarded rice and sweet potatoes due to not meet proper cooling perimeters.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Proper cold holding temperatures
Inspector’s notes
3-501.16(A)(2) Priority: Observed sliced tomatoes ranging from 37-47oF in the rail refrigeration unit. Observed lettuce and sauces stored on ice temping over 41oF Maintain TCS foods in cold holding at 41F or less. The sliced tomatoes were placed on ice. CDI: More ice was added to prep unit and ice bath on prep table.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Proper date marking & disposition
Inspector’s notes
Observed multiple in-house made sauces containing TCS ingredients with out date marks. Observed no date marking on opened milk container. 3-501.17(A)(B)(D) Ready-to-eat TCS food; date marking - Pf Except for shellstock; refrigerated; READY-TO-EAT; TCS FOOD prepared in house or opened from a commercial container (except deli salads; hard cheeses; cultured dairy; preserved fish; and cured/fermented meats) and held for more than 24 hours shall be clearly identified using a date marking system to indicate the day by which the FOOD shall be served or discarded for a maximum of 7 days. The day of preparation or open date shall be counted as Day 1. CDI: PIC added date marks where needed.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Approved thawing methods used
Inspector’s notes
Per conversation with PIC tilapia is thawed at room for four hours and than refrigerated. 3-501.13 (A)-(D) Thawing - Pf Except when thawed and prepared for immediate service when ordered; TCS FOOD shall be thawed: (A) Under refrigeration at =41F; or (B) Completely submerged under running water: (1) At a water temperature of <70F; (2) With sufficient water velocity to agitate and float off loose particles in an overflow; and (3) So that thawed portions of READY-TO-EAT FOOD do not rise above 41F; or (4) So that thawed portions of a raw animal FOOD requiring cooking are not above 41F for more than 4 hours including: (a) Thawing time and the time needed for preparation for cooking; or (b) The time it takes to lower the temp to 41F; (C) As part of a cooking process if the FOOD that is frozen is: (1) Fully cooked; or (2) Thawed in a microwave oven and immediately cooked with no interruption in the process. CDI: REHS discussed proper thawing methods with PIC. Action was discussed not observed.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Food properly labeled: original container
Inspector’s notes
3-302.12 Food Storage Containers Identified with Common Name of Food (C) Observed multiple sauce bottles and flour; sugar; salts without labels or labels that are not legible.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
More about food source, dating, or labeling problemsOfficial wording
Contamination prevented during food preparation; storage & display
Inspector’s notes
Observed beverages and oil containers stored directly on the floor by the back floor. 3-305.11 Food Storage-Preventing Contamination from the Premises A)Except as specified in par. (B) and (C) of this section; FOOD shall be protected from contamination by storing the FOOD: (1) In a clean; dry location; (2) Where it is not exposed to splash; dust; or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in packages and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under sec. 4-204.122 . (C) Pressurized BEVERAGE containers; cased FOOD in waterproof containers such as bottles or cans; and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial wording
Utensils; equipment & linens: properly stored; dried & handled
Inspector’s notes
Observed dishes being stacked before they were allowed to air dry 4-901.11 Equipment and Utensils; Air-Drying Required (C)
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial wording
Equipment; food & non-food contact surfaces approved; cleanable; properly designed; constructed & used
Inspector’s notes
4-501.11 Good Repair and Proper Adjustment - Equipment (C) Observed the flip top/prep unit struggling to completely cool the unit. Ice is being added to the unit. Equipment shall be in good repair.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Garbage & refuse properly disposed; facilities maintained
Inspector’s notes
Observed open dumpster lids. 5-501.113 Garbage cans and dumpsters shall be kept covered: (A) Inside the FOOD ESTABLISHMENT if the receptacles and units contain FOOD residue and are not in continuous use; or after they are filled; and (B) With tight-fitting lids or doors if kept outside the FOOD ESTABLISHMENT. Observed dumpster with missing drain plug 5-501.114 Using Drain Plugs (C) Drain plugs are required when drain hole is present.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesOfficial record from Wake County Environmental Services, Sep 2, 2026 · Original Source